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Sauce Robert

Book Information

The Professional Chef (8th Edition)
Page: 581

Ingredients

Black Peppercorns
Butter
Clarified Butter or Oil
Demi-Glace  (page 383)
Dijon Mustard
Dry White Wine
Lemon Juice
Shallot

This recipe is used in the following recipes:

Pork Cutlet with Sauce Robert

Tags

Sautéeing